SHRIMP BISQUE – Well, sort of.

Happy Thanksgiving to everyone.  God’s blessings on you, your family and friends.

  I will confess up front that this is not a true bisque, but it tastes so delicious and is definitely easy to make, who cares?  Not me!  When I first came across the recipe in Southern Sideboards (Junior League of Jackson, MS) one Thanksgiving, it fit the menu that I was planning.  And the rest is, of course, history. 

I had planned to make it this week because Hubby was asking for it, but I made chili instead.  What can I say?  It was just one of those “chili” days; plus, he was the one with the killer schedule this week.  Perfect Son-in-Law likes it as well, so I will plan to make it for them when we are there for Thanksgiving.

With quite a supply of shrimp in the freezer, I will make this with fresh shrimp.  I have never used the canned shrimp that is called for in the recipe, but you might want to give it a try.  I do think that the frozen salad shrimp might work well.  We like bigger chunks of shrimp, so I will use a 16-20 size of Royal Reds (but they are really pink!) cut up.  Ya’ gotta’ know that it’s flexible!

2 Tablespoons butter (the real stuff, unsalted)
2 green onions, chopped
2 Tablespoons flour
2 cups milk (I use Half and Half---mmmm)
1 (3 1/2-ounce) can creamed corn
1 (4 1/2-ounce) can shrimp (rinse, soak 20 minutes in ice water)*
Dash Worcestershire sauce
Red pepper flakes to taste
Dash Tabasco**
Freshly ground black pepper**

Melt the butter and sauté the green onions.  Add the flour and mix well with whisk.  Add milk, stirring over low to medium-low heat until thickened.  Add corn, Worcestershire sauce, red pepper flakes, Tabasco and black pepper.  (It can be refrigerated at this point and brought to heat before adding the shrimp.  I think the flavor improves by doing this, but it isn’t necessary.  You may need to add a little more milk if it seems too thick.)  Let the soup bubble up, add the shrimp and cook until shrimp is pink through. 

Garnish with chopped green onion or parsley.  Serve with a salad and crusty, hot French bread.  Serves 4.

* I use about 1 1/2 cups roughly chopped raw shrimp that has been cleaned and deveined (if needed).  You do not have to use Royal Reds.  Any flavorful shrimp will do.

**These are my additions that were not in the original recipe. 

I always double this because we love it leftover ---we just don’t always seem to have much of that, however.

Come back on MONDAY this week to join me for Crock Pot Wednesday:)  You can link up whenever you choose.  I’m really anxious to see how you use your slow cooker to assist with your Thanksgiving meal.  Tell us how you do that when you comment.

Linked to:
Pink Saturday with Beverly  (well, the shrimp does turn pink…..I’m working on my pink!)Friday Feasts
Foodie Friday